1. Pomegranate, Orange, and Roasted Beet Salad
Ingredients:
2 oranges
2 large roasted beets
1/4 cup slivered almonds
1/4 cup feta cheese
1/4 cup pomegranate seeds
3 tablespoons extra virgin olive oil
2 teaspoons lime juice
Salt and pepper to taste
Instructions:
1. Cut the oranges in half and then slice them into thin wedges.
2. Place the orange wedges, roasted beets, almonds, feta cheese, and pomegranate seeds in a medium-sized bowl.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
4. Pour the dressing over the salad ingredients and gently toss.
5. Serve chilled.
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2. Roasted Butternut Squash and Pomegranate Salad
Ingredients:
2 cups cubed butternut squash
2 tablespoons olive oil
Salt and pepper to taste
2 handfuls of baby spinach
1/4 cup pomegranate seeds
1/4 cup crumbled feta cheese
2 tablespoons toasted pumpkin seeds
2 tablespoons balsamic vinegar
Instructions:
1. Preheat oven to 400 degrees F.
2. Place the cubed squash on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast for 25-30 minutes, until the squash is tender and lightly golden.
4. In a large bowl, combine the spinach, pomegranate seeds, feta cheese, and pumpkin seeds.
5. Add the squash and the balsamic vinegar.
6. Gently toss to combine.
7. Serve chilled or at room temperature.
